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TASTY
TROUT TREATS FOR THE FESTIVE PARTY SEASON
The festive party season is drawing ever closer, and even
the most organised party host can feel the pressure when
it comes to wowing their guests. Impressive canapés
are always a talking point and British Trout Association
has some delicious and quick ideas to make your job a little
easier.
BRILLIANT BLINIS
Hot smoked trout is perfectly paired with sour cream and
an array of herbs. Try topping a blini with flaked smoked
trout, a dollop of sour cream, dill - and for an added touch
of indulgence caviar will always make a real impression.
For a lighter alternative combine the smoked trout with
low-fat crème fraiche and chopped chives on top of
homemade crostini.
SENSATIONAL
SMOKED TROUT SCONES
Another simple and tasty idea is smoked trout pate served
on mini cheddar scones. The pate can be whipped up in seconds
and is an equally delicious starter when served with toast
and a green salad.
For
the health conscious of your guests, trout will be a welcome
addition to the menu. Rich in Omega 3 and low in fat and
calories, trout is a tasty alternative to other oily fish
such as salmon. Offering excellent value for money, trout
is a great buy for those trying to make a few savings over
the Christmas season.
British
trout is widely available in major supermarkets and many
independent fishmongers, farm shops and delicatessens. For
further information please visit www.britishtrout.co.uk.
SMOKED
TROUT PATE
Ingredients
550g (20oz) smoked trout (skinned and boned)
30 ml (2 tbsp) lemon juice
60 ml (4tbsp) single cream or cream cheese of your choice*
ground black pepper
pinch ground mace
Method
Put the trout flesh in a food processor, add the butter,
lemon juice, cream, pepper and mace and blitz for 30 seconds
or until smooth. Chill before serving.
*You
can use regular cream cheese, curd cheese, cottage cheese,
ricotta, or any other cream cheese of your choice instead
of cream.
CHEDDAR
SCONES
Preparation
time: 15 minutes
Cooking time: about 10 minutes
Makes 16
225g
(8oz) self-raising white flour
1 teaspoon mustard powder
pinch of salt
½ teaspoon baking powder
40g (1½oz) butter or margarine
60g (2½oz) mature Cheddar, grated
about 150ml (¼ pint) butter or sour milk
1 small egg, lightly beaten
beaten egg or milk, to glaze
pinch of cayenne pepper
Hot Smoked Trout Pate and dill sprigs to serve
1
Sift the flour, mustard powder, salt and baking powder together
into a bowl. Rub in the butter until the mixture resembles
fine breadcrumbs. Stir in 50g (2oz) cheese then pour in
enough butter milk and the egg to give a fairly soft dough.
To ensure a good rise, avoid heavy handling.
2 On a lightly floured surface, lightly roll out the dough
to a thickness not less than 2cm (¾ inch). Cut into
rounds with a 3cm (1 1/2inch) plain cutter.
3 Place on a greased baking sheet and brush the tops with
beaten egg or milk, sprinkle with the remaining cheese and
a little cayenne pepper. Bake at 220°C (425°F) mark
7 for about 10 minutes until golden brown and well risen.
Transfer to a wire rack to cool. To serve, cut the scones
in half on the bias and fill each with a teaspoon of smoked
trout pate and decorate with dill sprigs.
Cook's
Tip
Remember the raising agent begins to work as soon as it
is mixed with liquid, so for best results, always put the
scones into a hot oven as soon as you have prepared them.
Issued
by The BIG Partnership on behalf of The British Trout Association
For further information please contact:
Katrina Drew at The BIG Partnership
Tel: 0131 555 5522 katrina.drew@bigpartnership.co.uk
NOTES
TO EDITOR
Nutritional
information (sourced from Food Standards Authority)
Omega 3 - These fatty acids have been shown to help protect
against coronary heart disease.
Vitamin A - Helps to maintain healthy skin, strengthen immunity
to infection and help vision.
Vitamin D - Helps to promote healthy bones and teeth.
Selenium - Plays an important role in our immune system's
function, in thyroid hormone metabolism and in reproduction.
It is also part of the body's antioxidant defence system,
preventing damage to cells and tissues.
BACK-TO-SCHOOL
BRAIN FUEL WITH TROUT
The
new school year is fast approaching, and getting the kids
back into the routine can be quite a task. Planning healthy,
nutritious meals in advance can make that job a little easier,
and British Trout Association have a host of tasty recipes
that are perfect for lunch boxes and quick after school
dinners.
Amidst all the after-school activities and hours of homework,
a nutritious diet can provide children with a healthy head-start
this autumn. Consumption of oily fish, such as trout, can
help increase attention spans and reduce hyperactivity -
which can be all the more important when countless youngsters
are finding it hard to settle back into the school routine!
Mum knows best…
Many parents are aware that a child's diet can influence
their behaviour. Essential fatty acids, present in trout,
have a beneficial effect on brain function and can enhance
concentration.
Trout is rich in essential nutrients such as omega-3, vitamin
A, protein and selenium. It is also rich in vitamin D, which
is linked to better memory and faster information processing,
making it the ideal option for meal times.
The British Trout Association has developed quick and easy
meal time solutions to provide children with brain fuel
either during or after a hard day at school. Reward little
ones with Toasted Trout Pockets - which are perfect for
small fingers!
Or for a quick midweek supper that all the family can enjoy
Grilled Trout with Tomato and Chive Salsa served with creamy
mash is hard to beat.
British Trout is widely available in supermarkets across
the country, is available as whole fish, already filleted
or either hot or cold smoked. Trout is also available from
a number of independent fishmongers, farm shops and delicatessens
- see www.britishtrout.co.uk for local suppliers. As well
as being good for your health, UK trout is also better for
your pocket as it is priced much more competitively than
many other oily fishes.
Most trout sold in the UK is sourced from independent farms
across Britain, predominantly based in Scotland, Yorkshire
and the South and South West of England.
For further information please visit www.britishtrout.co.uk.
BRITISH
TROUT CHAMPIONED IN SAINSBURY'S 'SWITCH THE FISH' CAMPAIGN
British Trout Association members report increase in demand
British
trout has received a resounding seal of approval from Sainsbury's
after the supermarket chose it as one of five alternative
species to be promoted in its Switch the Fish campaign.
The campaign which commenced in London on 17th June will
end in Edinburgh on 22nd July.
Following
the precedent set by C4's Great British Fish Fight, the
campaign aims to encourage customers to enjoy new varieties
of fish - including rainbow trout - by offering them the
opportunity to try for free when making the switch from
'The Big 5'; salmon, cod, haddock, tuna and prawns.
In
the first week of the campaign six tones of sustainable
fish was given away by the retailer, with trout forming
the largest share of this at 22%, and British Trout Association
members are already reporting an increase in demand for
farmed rainbow trout fillets with a significant increase
in sales recorded.
This
bold move has been welcomed by the British Trout Association,
as another example of high quality British trout being advocated
as an alternative to other species currently under threat
and a means of protecting the oceans' resources.
David
Bassett, Chief Executive, British Trout Association commented:
"It's fantastic to see Sainsbury's supporting rainbow
trout in its Switch the Fish campaign and our members are
already reporting an increase in demand for trout fillets
which is very positive for the industry in the UK. Consumers
all too often stick with what they know, so it's refreshing
to see a major supermarket get behind species like trout,
and help make this delicious and sustainable fish a more
common feature on the nation's shopping lists. The increase
in sales and customer demand is the practical manifestation
of policy drives towards a more sustainable consumption
of fish, as witnessed recently with the launch of the Reformed
Common Fisheries Policy (13th July 2011) with a clear endorsement
for farmed fish."
For further information on the campaign please visit www.sainsburys.co.uk/fish.
TIME
TO GIVE TROUT A TRY
Sainsbury's campaign encourage customers to 'Switch the
Fish'
British
trout recently received a boost from Sainsbury's after the
supermarket chose it as one of five alternative species
to be promoted in its Switch the Fish campaign.
Following
the precedent set by C4's Great British Fish Fight, the
campaign encouraged customers to enjoy new varieties of
fish - including rainbow trout - by offering them the opportunity
to try them for free when making the switch from 'The Big
5'; salmon, cod, haddock, tuna and prawns.
If
you're inspired to give trout a try, here's a delicious
summer recipe to get you started:
Garlic
Baked Trout with Avocado Salad (Serves 4)
Packed full of flavour and with plenty of vitamins and minerals,
this baked trout is a versatile main dish. Serve it as soon
as the trout comes out of the oven, with new potatoes, or
cold with country bread. If the latter, dress the salad
just before serving
Ingredients:
6 plum tomatoes, halved
2 garlic cloves, thinly sliced
Small bunch fresh basil leaves
3 tbsp olive oil
4 trout fillets, each about 200g/7oz, skinned
2 avocados
juice of 1 lime
75g watercress or rocket
salt and ground black pepper
lime wedges, to garnish
"
Preheat the oven to 180ºC/350ºF/Gas 4. Place the
tomatoes on a baking tray lined with baking parchment.
"
Sprinkle the garlic and basil over the tomatoes and season
well with black pepper. Drizzle 15ml/1 tbsp of the olive
oil over and bake for 25 minutes. Remove from the oven.
"
Using a spatula, move the tomato halves closer together,
if necessary, to make room for the trout. Place the fillets
on the baking tray. Return the tray to the oven for a further
15 minutes.
"
Test the fish with a fork to check it is cooked through:
if the flesh flakes easily it is ready. Remove the baking
tray from the oven.
"
Meanwhile, cut the avocados in half, remove the stone (pit)
and peel, then slice the flesh lengthways into fine pieces.
"
In a small jug (pitcher), whisk the lime juice with the
remaining olive oil. Season the dressing with salt and plenty
of ground black pepper.
"
Divide the watercress, land cress or rocket among four individual
serving plates. Top with the avocado slices. Drizzle the
lime dressing over.
"
Using a fish slice, lift the cooked trout fillets carefully
off the baking tray and place them on a board.
"
Arrange the cooked tomatoes over the salad leaves and pour
over any cooking juices that have accumulated on the baking
parchment.
Versatile
and delicious, British Trout is widely available in supermarkets
across the country as whole fish, already filleted or either
hot or cold smoked. Trout is also available from a number
of independent fishmongers, farm shops and delicatessens.
UK trout is farmed to the highest standards, and as well
as being good for health, it is also better for your pocket,
being priced more competitively than other oily fish.
July
2011.
TROUT
IS RECIPE FOR SUCCESS IN YOUNG CHEF OF THE YEAR COMPETITION
Danny
Hoang, The Master Chefs of Great Britain Young Chef of 2011,
clinched the winning title with his innovative trout dish.
Danny's
starter of smoked trout with pea purée, pickled cucumber,
English asparagus and samphire stole the show with its powerful,
clean flavours and artistic presentation. [RECIPE BELOW]
Each
contestant was challenged to fillet a whole trout in order
to prepare their trout starter. British Trout Association
member Alistair Watret at Trafalgar Fisheries supplied 20
brown trout for each of the competitors to use during the
hotly contested cook off.
British
Trout Association CEO, David Bassett said: "As people
seek alternative fish to cook with, trout is increasingly
appearing as a good value, sustainable choice. I am delighted
Alistair kindly agreed to supply the brown trout for the
Young Chef's competition and like all the products in the
Trafalgar Fisheries range; it will have been of top quality.
Trafalgar is one of only a few producers of organic brown
trout in the country and this recipe idea looks very special.
We wish Danny Hoang the best of luck in his future career
and hope that trout makes a regular appearance on his menus."
."
The British Trout Association has over 80 members, and represents
over 90% of trout production in the UK. For further information
please visit www.britishtrout.co.uk
" Trafalgar Fisheries http://www.trafish.com/index.htm
" The Master Chefs of Great Britain Young Chef of the
Year competition is now in its second year and provides
an opportunity for young chefs to showcase their culinary
skills. The seven finalists had to produce a three-course
meal for two. The starter had to utilize brown trout provided
by the British Trout Association whilst the main course
was a classic poulet chasseur followed by a dessert of their
choice.
" Nutritional information (sourced from Food Standards
Authority)
- Omega 3 - These fatty acids have been shown to help protect
against coronary heart disease.
- Vitamin A - Helps to maintain healthy skin, strengthen
immunity to infection and help vision.
- Vitamin D - Helps to promote healthy bones and teeth.
- Selenium - Plays an important role in our immune system's
function, in thyroid hormone metabolism and in reproduction.
It is also part of the body's antioxidant defence system,
preventing damage to cells and tissues.
Recipe:
Smoked trout with pea purée, pickled cucumber, English
asparagus and samphire - Serves 2
1
British brown trout 1 lemon
50g sea salt 100g hickory chips
½ cucumber 700ml vegetable stock
100ml white wine vinegar 200ml white wine
2 tbsp sugar 5 peppercorns
5 fennel seeds 200g frozen peas
10 asparagus spears 100g samphire
pea shoots for garnish salt to taste
1 tbsp white wine vinegar )
3 tbsp olive oil ) for the vinaigrette
1 tsp mustard )
1 tsp grain mustard )
-
Prepare the trout and portion into 100g supremes, zest the
lemon and mix with the sea salt, then pack this into the
trout. Leave in the fridge for 5 minutes.
- In a saucepan heat 200ml of vegetable stock, 2 tbsp sugar,
100ml white wine vinegar, 200ml wine, peppercorns and fennel
seeds and bring to the boil. Peel and slice the cucumber
into a 5cm thick barrel and remove the seeds, drop these
into the pickle then take the pan off the heat. Slice the
cucumber finely.
- Blanch the peas in boiling vegetable stock. After 3 minutes
drain and blend with a little of stock and season to taste,
pass through a chinois and cool over ice.
- Peel, blanch and refresh the asparagus for 3 minutes.
Blanch the samphire. Make the vinaigrette by mixing the
white wine vinegar with both mustards and then incorporating
the olive oil, season.
- Hot smoke the trout for 5-6 minutes. Re-heat the purée,
reheat the samphire and asparagus. Warm the cucumber slices
up in a little pickling liquour.
- Begin to plate up, swipe the purée and make a nest
of samphire, scatter the cucumber around, place the asparagus
in a basket and drizzle the vinaigrette, then place the
fish on top of the samphire.
June
2011 .
BRITISH
TROUT GIVEN THE GREEN LIGHT BY MARINE CONSERVATION SOCIETY
The
British Trout Association is delighted to announce that
land based farmed British trout has received a 'green' endorsement
from leading environmental organisation, the Marine Conservation
Society (MCS)
The
MCS published an updated version of its 'Pocket Good Fish
Guide' this month which uses a traffic light system for
rating both capture and farmed fish, and shellfish products.
The scale goes from green (indicating good, environmentally
sustainable purchases - Fish to Eat) down to red (indicating
Fish to Avoid). The guide is available to download from
www.goodfishguide.co.uk/pocket-goodfishguide, with more
detailed information on this and other fish species to be
found at www.fishonline.org
Land
based-farmed trout in the UK - alongside that of other Northern
European producers - is classified as a green good choice,s
- giving a clear environmental endorsement of UK production
acknowledging the higher standards to which UK operators
comply and the robust regulatory framework regulating the
industry.
The
introduction of the Quality Trout UK Ltd standard in 2000
was an important milestone for the industry, which addressed
all aspects of trout production, and was primarily designed
to meet the requirements of multiple retailers with regard
to product traceability, product quality and food safety.
The
UK is now the only European Union producer that operates
an EN45011 standard specifically for trout production.
Trout's
green rating comes after fruitful joint-working by British
Trout Association CEO, David Bassett and representatives
from NGOs involved.
David
said: "I am delighted British Trout received the top
rating from such a widely respected organisation. I know
UK producers will be very proud to learn of this endorsement,
which gives the green light to the environmental sustainability
of UK trout, whilst demonstrating the carefully regulated
framework in which UK producers operate."
Dawn
Purchase, MCS Aquaculture Officer said "MCS is happy
to promote greater consumer awareness of British Trout and
to encourage consumers to diversity their diets by trying
this tasty fish. MCS is urging consumers to broaden their
tastes beyond the top 5 seafood species that accounts for
90% of the seafood and fish we eat and trout is a good choice
to make, as its production is land based and can be carefully
controlled to minimise environmental impacts."
For
further information please visit www.britishtrout.co.uk.
"
The British Trout Association has over 80 members, and represents
over 90% of trout production in the UK. For further information
please visit www.britishtrout.co.uk
" The Marine Conservation Society (MCS) is the UK charity
dedicated to protecting our seas, shores and wildlife. MCS
campaigns for clean seas and beaches, sustainable fisheries,
and protection of marine life. MCS provides information
and guidance on many aspects of marine conservation and
produces the annual Good Beach Guide, the Good Fish Guide
and Fishonline on sustainable seafood, as well as involving
thousands of volunteers in projects and surveys such as
MCS Beachwatch. www.mcsuk.org.
May
2011
A
RIGHT ROYAL CATCH
Enjoy
a day out trout fishing
The
summer is approaching, and trout anglers' thoughts turn
once again to that most special time of year, the mayfly
hatch. Famous trout rivers and lakes and Stillwater fisheries
across the country are well stocked with trout, giving keen
trout anglers and families the opportunity to get out and
enjoy the simple pleasure of catching and cooking their
very own 'catch of the day', safe in the knowledge they
are not damaging wild fish populations
Whilst
many are lucky to belong to a local fishing club or have
access to a favoured beat, day tickets at a local trout
fishery offer an affordable day out for all the family.
For information on a local trout fishery or fishing club,
why not check out the Stillwater Trout Fisheries Association
(http://www.troutfisheries.co.uk/ ) or the Association of
Scottish Stillwater Fisheries (http://www.assf.net/) for
a list of well managed sites.
If
you are looking for fresh ideas with what to do with your
catch - or for ways to use up the stockpile of fish in the
freezer from previous successful days out! - The British
Trout Association has a fantastic library of trout recipes,
from simple bbq dishes and delicious salads to dinner party
show stoppers. This summer, why not try Poached Trout with
Fennel (see below for recipe).
And don't forget, if you have had as much luck fishing as
the happy Royal couple (see Fishing Facts below recipe)
then British trout is readily available at thousands of
farm shops, fishmongers and supermarkets across the whole
country! For further information please visit www.britishtrout.co.uk.
Poached
Trout with Fennel
Cooking trout, fennel and potatoes together in one dish
makes for an easy supper - simply add your favourite steamed
green vegetables to complete the meal
Serves
2
Ingredients:
1 small fennel bulb, about 175g/6oz, with fronds
25g/1oz/2 tbsp butter, plus extra
for greasing
350g/12oz potatoes, peeled and thinly sliced
1 bay leaf
60ml/4 tbsp dry vermouth
60ml/4 tbsp water
2 trout, about 225g/8oz each, cleaned
lemon and lime slices, to garnish
steamed green vegetables, to serve
1
Preheat the oven to 180ºC/350ºF/Gas 4. Cut the
feathery green fronds from the fennel, chop very finely
and set aside. Slice the fennel bulb thinly.
2
Grease a shallow baking dish with butter and spread out
the fennel bulb slices to cover the base of the dish.
3
Spread out the potato slices on top of the fennel and top
with the bay leaf. Pour the vermouth and water over the
vegetables. Season to taste.
4
Cover the dish tightly with foil and bake in the oven for
35-40 minutes.
5
Remove the dish from the oven and lift off the foil. Place
the trout on top of the vegetables and dot with butter.
Replace the foil and bake for 20-25 minutes more, until
the trout are cooked and the vegetables are tender.
6
Remove the foil and sprinkle the reserved chopped fennel
over the fish. Garnish with the lemon and lime slices. Serve
immediately, with the steamed green vegetables.
FISHING
FACTS:
" Britain is famous for its brown trout, strains of
which have been exported worldwide for stocking rivers and
lakes for over a century. Rainbow trout are also commercially
farmed and restocked widely to support the £180 million
trout angling industry.
"
During the 19th century and early 20th century, trout eggs
were packed in ice and straw and sent as far away as India
and Bhutan, where they were used to stock lakes and rivers
for recreational fishing.
" Eggs were also shipped to Africa, in the establishment
of recreational fisheries. One such fishing lodge, the Kenyan
Trout Lodge, was recently made famous as the scene of a
certain royal engagement when Prince William and Kate Middleton
went fishing for rainbow trout on Lake Rutundu shortly before
he popped the question. Although a comment in the visitors
book records no fish were caught on that occasion…
Beat
Post-Christmas Blues And Try Trout For A Healthy Start To
The New Year
After
the excitement of celebrating Christmas and over-indulging
on rich food and drink, many people find they start the
New Year feeling flat and sluggish. A good way to get back
on track to feeling fit and able to deal with whatever life
may throw at you, is to overhaul your diet. We are what
we eat and one food we should certainly make sure we eat
more of is oily fish - such as trout.
Provencal
Saffron, Tomato & Trout Stew
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